This is a take on one of my favorite chocolate cakes. I’ve modified it to make individual cakes using my pressure cooker. I’ve also made this recipe as easy as possible to make – we use it sometimes in my pressure cooking classes and I don’t like to unnecessarily complicate things during those classes!
The first thing you’ll want to do is find small jars or ramekins for baking the cakes. I use 4 ounce Ball glass jelly jars for making this recipe. I find that size is just about the right size for individual cakes in our house. You are welcome to use larger jars or ramekins – just adjust the cooking time up 2-3 minutes if you are using larger containers.
I typically make this in my 8 quart stovetop cooker, because I can easily fit eight small 4-ounce jars in this cooker. Once you make a layer of jars on the bottom of the cooker, you can stack a second layer on top of those. Depending on the size of your electric cooker, the second layer can be harder to fit – in that case, just cook them in two batches.
Also, I use chocolate chips in this recipe. Cooking for my kids, I find that is the easiest and the Kirkland brand chips that I use end up tasting pretty darn good. I also think that the espresso powder that I use helps to intensify the chocolate flavor. I get mine from King Arthur Flour and I use the tiniest bit so my kids can’t taste the coffee – a little of this special ingredient goes a long way. If you have a taste for fine chocolate, feel free to use half and half of chopped semi-sweet and dark chocolates.
- ½ cup butter
- 4 ounces chocolate chips
- 1½ cup confectioners sugar
- 2 eggs
- 3 egg yolks
- ½ t instant coffee granules or espresso powder
- 1 t vanilla
- ½ cup (2 ounces) flour - white or finely ground whole wheat pastry flour)
- ¼ t salt
- Butter or oil 8, 4 ounce ramekins or jars.
- Chop up butter and melt with chocolate chips in the microwave. Cook for 30 seconds, stir, add 30 seconds and stir again. Be sure to stir - the chips don't just melt and tell you they are melted.
- Stir confectioners sugar into melted chocolate.
- Stir eggs, egg yolks, vanilla, coffee granules into the chocolate.
- Add flour and salt, stirring until combined.
- Divide the batter evenly between the ramekins. Don't overfill, because they will puff up a bit during baking.
- Put one cup of water and a steamer rack in your pressure cooker. Stack the ramekins in the pressure cooker. Use two layers, if necessary.
- Follow your pressure cooker's instructions and cook at high pressure for 5 minutes with natural release. If you like a less gooey center, add a minute of cooking time.
- Release pressure using the natural release method and serve warm.
- If not serving right away, you can set the lid back on the cooker after releasing pressure and they will stay warm for about 30-45 minutes.